Make It

BEAT cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

BAKE 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.

TOP with pie filling before serving.

Kraft Kitchens Tips

Size Wise

Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.

Substitute

Prepare using PHILADELPHIA Neufchatel Cheese.

How to Easily Cut Creamy Desserts

When cutting creamy-textured desserts, such as cheesecake, carefully wipe off the knife blade between cuts with a clean damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.

Delicious! Just the right flavor and texture, and it was very easy to make. I'd never made cheesecake before, and this turned out on the first try!

nork01

posted:

6/17/2006

This is my favorite and easiest cheesecake recipe i've ever made and everyone loves it!!

Jennyis2much

posted:

6/6/2006

Of the many cheesecake recipes I've made, this one is definitely at the top of the "Favorite" List. It is absolutely a keeper!

Naomi331

posted:

5/10/2006

This recipe was absoulutely fantastic!!! It was a hit with all my guests. the recipe was so simple and easy. the crust was my favorite part. i will definetly make this recipe again!!! this really is your best cheesecake!!!

ciaraciara00

posted:

4/5/2006

This recipe is excellent. The best part is the crust, but everything was great and easy to prepare.

SoonHae

posted:

3/30/2006

This recipe makes very good, simple cheesecake. I had never made a cheesecake before, so I was a little scared, but this was so easy and turned out so well. I used a strawberry topping instead of cherry because it is less sweet and looks prettier when it is presented.

NIKKI1148

posted:

3/25/2006

Outstanding and extremely simple...We ate this for 4 days!

Layla207

posted:

3/11/2006

I loved the creamy texture of this and I made it in a 7" springform pan so it came out nice and tall but the texture was still even throughout. I used a water bath and after I turned the oven off I didn't open the door for about 20 minutes. Then I left it in with the door ajar for the rest of the 40 minutes.

doxdogy

posted:

3/4/2006

Great texture and taste. Not at all grainy.

ktripp41

posted:

2/20/2006

I substituted splenda for the sugar and used sugar free shortbread cookies for the crust and it was great. I took it to a Miss America party and some of the ladies had 2 pieces.